THREE COURSE PRIX FIXE
two savory and one sweet
$44.00
price does not include tax or gratuity

SALMON RILLETTE
fresh and smoked, ruby red grapefruit, basil mousse, mache,
blood orange gastrique, pistachios, toasted baguette
$12.00

LIGHTLY CURED ALBACORE TUNA
edamame, picholine olive petals, candied peanuts,
bottarga, pink peppercorns, smoked greek yogurt
$15.00

ARUGULA AND FRISEE SALAD
sweet 100 tomatoes, candied bacon, marinated green beans, polenta croutons,
buttermilk-herb dressing
$11.00

WATERMELON GAZPACHO
blue cheese panna cotta, poached melon balls, pickled rhubarb, white balsamic pearls, pork rinds
$12.00

LINGUINE NERO
hand rolled squid ink pasta, sallies baby squash, braised and crispy calamari, roasted cherry tomatoes, squash blossom, shrimp salt
$14.00

SUMMER’S BOUNTY
variations of vegetables, lettuces and herbs inspired by our farmers,
the markets and the season
$12.00

SNAKE RIVER FARMS PORK BELLY
black garlic, celery, marcona almonds, almond vinaigrette
$13.00

PAN SEARED SKATE WING
sheltowee farm shiitake mushrooms, baby bok choy, daikon,
smoked soy dashi, garlic “chips”
$29.00

SAKE STEAMED ORGANIC SALMON
sushi rice, charred green tomatoes, miso butter, kentucky soy caramel, puffed rice
$31.00

DOVER SOLE
corn succotash, zucchini falafel, sauce soubise
$43.00
supplement $12.00 for prix fixe

GERBER FARMS CHICKEN BREAST
napa cabbage, new crop potatoes, watercress cream, chicken jus
$30.00

TASTING OF ELYSIAN FIELDS LAMB
roasted rack, braised breast, and merguez sausage
with crushed chickpeas, eggplant tarte-tatin, lamb jus,
madras curry oil, penny royal mint
$36.00
supplement $5.00 for prix fixe

SLOW BRAISED PORK SHANK
creamy orzo, arugula, pickled pearl onions, aged cheddar cheese foam, natural jus
$29.00

KENTUCKY BLACK ANGUS RIB-EYE
mushroom, english pea and gnocchi ragout, summer truffle flan,
shaved truffles, bourbon-ale sauce
$38.00
supplement $7.00 for prix fixe

ARUGULA AND FRISEE SALAD
sweet 100 tomatoes, marinated green beans, polenta croutons, buttermilk-herb dressing
$11.00

WATERMELON GAZPACHO
poached melon balls, pickled rhubarb, white balsamic pearls
$12.00

SUMMER’S BOUNTY
variations of vegetables, lettuces and herbs inspired by our farmers, the markets and the season
$12.00

HOUSEMADE POTATO GNOCCHI
english peas, mushrooms, summer truffles,
pecorino romano cheese
$29.00

EGGPLANT TARTE-TATIN
sallies baby squash, zucchini falafel, picholine olives,
penny royal mint, sauce soubise
$27.00

SHELTOWEE FARMS SHIITAKE MUSHROOMS
sushi rice, bok choy, charred green tomatoes, miso butter,
kentucky soy caramel, garlic “chips”
$27.00

Executive Chef: Jose Salazar
Pastry Chef: Summer Genetti
Maitre D'Hotel: John McLean